This dinner pie is full of tender vegetables, herbs, and moist chicken breast in a creamy sauce. Quick, easy, and lower in fat to boot!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • To Make Crust: Mix together 1 cup flour, baking powder, sage, and 1/4 teaspoon salt. Cut in butter or margarine until mixture is crumbly. Stir in milk. Gather dough into a ball, wrap in plastic, and allow to rest in refrigerator.

  • Spray a large nonstick skillet with cooking spray. Cook onions and garlic together over medium heat until soft, about 5 minutes. Add broth, potatoes, carrots, and mixed vegetables. Simmer partially covered for 12 minutes. Potatoes should be slightly undercooked.

  • In a small bowl, combine cream of chicken soup and flour. Mix until smooth. Add mixture to vegetables along with chicken, parsley, basil, thyme, salt, and pepper. Pour mixture into a 2 quart casserole dish.

  • Roll out dough to fit top of casserole dish. Lay dough over filling and prick with a fork several times.

  • Bake in preheated oven for 25 minutes, until crust is golden brown. Allow to sit 5 minutes before serving.

Nutrition Facts

466.8 calories; 33.2 g protein; 58.3 g carbohydrates; 81.8 mg cholesterol; 1648.6 mg sodium. Full Nutrition

Reviews (74)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/15/2006
Definately a winner!!! Everything was great, I did make some changes. I took the advice of others and added double the cream soup and double the broth...a must (just don't double anything else except the flour). I think I might prefer it just a tad bit thicker but it was excellent! I also added freshly sliced mushrooms and two cups of cheddar cheese. Will definately make again! Will of course make PLENTY of more crust, I made a huge pie and didn't have enough for top and bottom after doubling the crust recipie. Read More
(23)

Most helpful critical review

Rating: 3 stars
03/07/2011
Decently tasty, but took over an hour and a half to prepare! Read More
(6)
95 Ratings
  • 5 star values: 52
  • 4 star values: 28
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/15/2006
Definately a winner!!! Everything was great, I did make some changes. I took the advice of others and added double the cream soup and double the broth...a must (just don't double anything else except the flour). I think I might prefer it just a tad bit thicker but it was excellent! I also added freshly sliced mushrooms and two cups of cheddar cheese. Will definately make again! Will of course make PLENTY of more crust, I made a huge pie and didn't have enough for top and bottom after doubling the crust recipie. Read More
(23)
Rating: 5 stars
03/15/2006
Definately a winner!!! Everything was great, I did make some changes. I took the advice of others and added double the cream soup and double the broth...a must (just don't double anything else except the flour). I think I might prefer it just a tad bit thicker but it was excellent! I also added freshly sliced mushrooms and two cups of cheddar cheese. Will definately make again! Will of course make PLENTY of more crust, I made a huge pie and didn't have enough for top and bottom after doubling the crust recipie. Read More
(23)
Rating: 5 stars
03/01/2004
Wow...this was really good! I did read the reviews before I made this so I added 2 cans of crm of chkn soup and cut the potatoes down to one cup. This was nice and creamy and did not get dry at all. I *really* liked the crust on this...worth the extra effort! Read More
(20)
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Rating: 4 stars
06/13/2003
This was a very good potpie! I made 2 to freeze and we decided to keep it out and eat potpie for 3 days instead. I made it in a pieplate also so just increased the dough recipe as someone suggested (by 4 to have top and bottom crusts for both pies). I doublesifted the dough ingredients rather than just mixing in order to better distribute the sage. I also made the cream of chicken/flour mixture in a big bowl and added the spices and cooked chicken first and then the vegetables. Also with a 9 inch pie plate there were some extra vegetables left over. Personally I would cut down the carrots or potatoes and keep the frozen vegetables. Broccoli is a good choice for this meal. My mix had frozen soybeans in it and they were good too. I took the suggestion to add cheese - I used parmesan and it added a nice subtle flavor. I will definitely make this again. Note: this meal is a fairly big time commitment. Read More
(17)
Rating: 5 stars
06/13/2003
Comfort food at its best! I rubbed about 1 lb. of chicken breasts lightly with olive oil and seasoned them with salt, pepper and a pinch of rosemary before roasting. It yielded a little more than 2 cups once it was cooked and cubed. I cooked the onions and garlic with a little bit of butter (instead of cooking spray) for more flavor. The crust takes no time at all to prepare, and it's definitely worth spending the 5 minutes it takes to throw it together. I can't wait to make this again. Read More
(11)
Rating: 4 stars
11/25/2006
Good basic recipe to build on. The crust is pretty easy to work with (though I had to add more milk to keep it pliable). For the people who thought this wasn't creamy enough: try adding just 1 can of soup a bit of milk and mash up some of the potatoes - that gives a creamy mouth feel without overwhelming the taste of all the other ingredients with condensed soup. I just boiled potatoes in their skins until past fork-soft cooled them then pulled them apart with my fingers and with a knife - which leaves behind some mashed portions and small bits of skin that contrasts well with the softer parts of the pie filling. Read More
(8)
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Rating: 5 stars
12/23/2010
WOW this was a hit. My entire family gobbled it up! No left overs what so ever. Read More
(7)
Rating: 5 stars
10/09/2002
OH MY GOD!!!! My husband and I ate the ENTIRE thing in one sitting. We like the adition of 1 1/2 cups of cheese. We also use brocoloi carrot and cauliflower as our frozen veggie mix. FABULOUS! Read More
(7)
Rating: 3 stars
03/07/2011
Decently tasty, but took over an hour and a half to prepare! Read More
(6)
Rating: 4 stars
12/23/2010
I basically followed the recipe. It does need some additional liquid so I would add about 1/2 to 3/4 cup more chicken stock next time. I also think a chicken bouillon cube would add to the flavor and maybe add the sage to the chicken mixture instead of to the crust. I had to add a little more milk to the crust too. But overall this was a good recipe. My husband and I ate about half of it and have the other half for lunch tomorrow. Read More
(6)